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In cookery, the term supreme (or suprême) is used to describe a breast of chicken with the wing bone attached, generally referred to as Chicken Supreme[1] (in French: suprême de volaille). The same cut is used for duck (suprême de canard), and other birds.

Chicken supreme consists of small cut chunks of chicken, usually from the breast and white or brown rice depending on your preference

The pieces of chicken can be cooked in chicken stock and added into a white sauce, which is made from corn-flour

The rice is cooked in slightly salted water, either in a pan on the oven hotplate or in a plastic bowl within a microwave until soft to the touch Once both are cooked, the chicken is placed into the middle of a dinner plate and the rice is added around the outside of the chicken to form a circle